| 3.33 | stick(s) | Margarine |
| 0.31 | cup | baking powder |
| 10 | cup | flour |
| 1.67 | tbsp | salt |
| 3.33 | cup | Soy milk (light) |
| 0.31 | cup | sugar |
Preheat oven to 425 degrees.
Mix dry ingredients
Cut in chunks of margarine. With your fingers (wash them plz) smush the margarine until it's pea size or smaller. Don't smush too much or you won't get flaky layers (ooh flaky as an MIT student).
Add soy milk and stir gently to form dough. If too dry, add soy milk a little at a time.
Turn the dough onto a floured surface and with your hands pat it into a rectangle slightly less than 1 inch thicc. Fold the rectangle and pat down. Fold and pat five times total.
Pat into a rectangle about 1/2 inch thique square and cut into 36 biscuits (6x6 - wow math! you 18 fam?) Place on pan (about 1/4 in gaps between - they don't spread). Bake for 14-20 minutes. (They don't should be slightly brown on bottom - if you overbake they will be dry - like these jokes :D)
| 11.4 | ribs | celery |
| 5.71 | leaves | bay leaf |
| 34.3 | cup | vegetable broth |
| 11.4 | cup | green split peas, dried |
| 5.71 | unit | onion |
| 5.71 | cup | carrots |
| 11.4 | clove | garlic, minced |
| 4 | lb | ham |
| 5.71 | taste | salt |
| 5.71 | taste | pepper |
| 0.95 | tbsp | dried marjoram |
| 0.95 | tbsp | basil |
| 1.43 | tsp | cumin |
| 5.71 | unit | hambone, optional |
Because we make so much, the peas take forever to soften, so ideally, start soaking the peas at least a couple hours before.
Chop the vegetables into bite sized chunks.
In 2 large pots, combine everything but the ham; bring to a boil. Add the ham (and optional hambone) to one pot.
Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat before serving if it gets too cold.